Baked Quinoa Casserole with Chicken and Broccoli

[ 46 ] January 21, 2016 |

Baked Quinoa Casserole with Chicken and Broccoli

I love a good casserole. A one-dish meal is convenient, easy, and reminds me of home. This Baked Quinoa Casserole with Chicken and Broccoli makes a complete, healthy dinner.

Casseroles are often are loaded with unhealthy ingredients and fat, but this one features all healthy ingredients. It’s packed with protein through the chicken and quinoa. And there’s so much good to say about broccoli.

Baked Quinoa Casserole with Chicken and Broccoli

This wonderful green vegetable is actually part of the cabbage family—also known as cruciferous vegetables. Seriously, when your mom said “eat your vegetables” she may not have known about all the fantastic health benefits of the cruciferous vegetables, but WebMD doesn’t call them “super-veggies” for nothing

Vitamins. Fiber. Disease-battling phytochemicals. Need I say more?

So we’ve settled it that this is one healthy casserole. But it’s also downright delicious.

Besides, it’s colorful, and as a chef and an artist, I pay attention to color.

Baked Quinoa Casserole with Chicken and Broccoli

You can make this casserole in advance and bake it later, which is a terrific idea to help manage the busy holidays. You can also take a shortcut and use rotisserie chicken from the grocery store. This dish makes a nice potluck casserole.


4.8 from 5 reviews
Baked Quinoa Casserole with Chicken and Broccoli
Serves: 4
  • 1 cup quinoa, uncooked
  • 3 cups cooked chicken, diced or shredded (rotisserie chicken breast is fine)
  • 2 cups chopped broccoli, cooked
  • 1 tablespoon olive oil
  • ½ medium onion, diced
  • 1 red bell pepper, diced
  • 1 green pepper, diced
  • 1 clove garlic, minced
  • ½ cup green onions + more for garnish, chopped
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 can diced tomatoes
  • ¼ cup chopped kalamata olives
  • 3 cups shredded reduced-fat cheddar cheese, divided
  • Coconut oil cooking spray
  1. Preheat oven to 350°F and spray a 9 x 13 baking dish with cooking spray.
  2. Cook quinoa as per package instructions. Add to a large mixing bowl along with chicken and cooked broccoli, and mix to combine.
  3. Heat 1 Tablespoon olive oil in a large skillet over medium high heat. Add onion, peppers and cook for 2 minutes. Add garlic, green onions, oregano, basil, diced tomatoes, and olives; cook another 2 minutes.
  4. Add the tomatoes mixture to the quinoa mixture and combine. Add 1½ cup cheese and mix to combine.
  5. Transfer mixture to a baking dish and press on it gently to flatten. Sprinkle with remaining cheese and bake for 30 minutes, uncovered. Remove from the oven and sprinkle with additional green onions. Serve warm.
Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Healthy Choices, Main Dishes

Comments (46)

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  1. Denise Rogers says:

    This looks And sounds so good! But, does it truly just serve 4? The 9 x 13 size threw me off but then again, it says to “press down”… If so, is this easily doubled?

  2. Kate says:

    Made this last night! Delicious…added chopped baby portobello mushrooms, since I had some I had to use up. I didn’t think my husband would care for this, but he said it was a keeper. I love quinoa so I was anxious to try this. Thank you for the recipe!

  3. Tara Herzog says:

    Does anyone know the nutritional info on this recipe?? Calories, fat, ect

  4. CeltChick says:

    We’ve only been cooking quinoa as a side dish, for just a few months. I’m interested in any other way to prepare it; this looks & sounds very tasty! I’ll see if I can get “the cook” to try this recipe.

  5. Jenn says:

    Can you use dried oregano and basil instead of fresh and if so, is it prepared the same way?

  6. Tracy says:

    Do you think this would freeze and reheat well?

  7. Terri says:

    What size can of diced tomatoes?

  8. Michelle W. says:

    Will this completely fall apart if I left the cheese out or would I need some type of binding ingredient?

  9. Pat Accorinti says:

    I used the recipe calculator on to check the nutritional values. If this only serves 4 people, it would be 767 calories per serving! Even 6 servings comes to 511 per serving. Looks a little high if you are counting calories.

  10. Vanessa M. says:

    Made this last night – was AMAZING! I brought some for lunch today and my co-worker is now dying to try it too! The only thing I did different was leave out the olives (i don’t like them). Thanks for the recipe! I LOVE it!

  11. Abby says:

    Is the temperature and time still the same if I refrigerate before cooking? Thanks !

  12. Marie, I made this last night. I absolutely loved it! Delicious! I will be making this again and again! :) TY

  13. Jenna says:

    Hi there,

    Just curious whether diced tomatoes are required or can I use fresh tomatoes? Also, if you used diced, do you drain them or use the juice?


  14. Pierrette says:

    I have made this recipe twice now as we love it. It is destined to be in our repertoire …thank you for sharing this wonderful dish!

  15. Carly says:

    This dish was excellent with a side of crusty popovers. I modified by using a provolone/mozza blend with 3 table spoons grated parm. I also used a bit more quinoa and added carrots (which I presteamed in a steamer basket along with the rest of the veggies).

  16. Thelma Mcwilliam says:

    I really love this recipe. I would love to make it for my son and wife who only eat fish. Is it feasible?

  17. Rob says:


    I love this dish! It’s full of veggies, loaded with nutrition and tastes great. I make it on Sunday and have it for lunch Monday through Thursday. The first couple times I made it I followed the directions to a T. Now, except for the quinoa, water & peppers, I don’t measure anything. I always add peppers, but have also added everything from zucchini to mushrooms to asparagus … and it’s wonderful!
    Thanks for a wonderful recipe.

  18. Molly says:

    This was great! I am just now starting to try quinoa recipes. I am from Louisiana and like a little ‘kick’, so I added a little tabasco, salt, and black pepper. I may not have needed the salt if I had used canned tomatoes, but I used fresh. All in all, this is a great dish!

  19. Penni says:

    Hi Marie,

    I love this recipe! I don’t have a lot of confidence when it comes to cooking, but I do with this! My husband usually does the cooking, but when he requests I make this for him, I know it will turn out awesome every time:)The only change I make is with the diced tomatoes – I usually make it without draining the tomatoes but last night I drained them and found more of the flavors came through. Hubby prefers that the juice stay in – next time I will compromise and drain half the can;) Thank you so much for this recipe, it is definitely a keeper!!!

  20. This looks so good. Healthy, fresh, and a complete meal in a casserole! Thanks for the recipe. I’ve pinned it to make later.

  21. Pam says:

    Everyone loved this meal! Lots of leftovers for lunch tomorrow! Thank you for sharing!

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